A modern bannock taco topped with warm corn, beans, and squash filling.
120 gCooked Beans
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120 gCorn
150 gButternut Squash
50 gOnion
2 clovesGarlic
0.5 cupWater
1.5 cupsFlour
5 gBaking Powder
1.5 tbspCooking oil
2 gSalt
To tasteSalt
To tasteBlack Pepper
Mix the flour, baking powder, measured salt, and water into a soft bannock dough.
Shape the dough into two flat rounds and fry in oil for about 2 minutes per side.
Saute onion and garlic in the same pan for 3 minutes.
Add squash, corn, and beans, then cook for 10 minutes until the squash is tender.
Season the filling with salt and black pepper and spoon it over the bannock.